Using powdered veggies to make instant soups is fabulous. You can make them for long term storage or package them for individual servings in portable containers for quick lunches. They are tasty, loaded with nutrition, and a great item to have in your emergency food supply.

Soup Recipes: Note, gram weights for individual servings are based on 1/4th of total soup mix weight. Your soup mix may weigh a different amount, so for accuracy, you may want to weigh soup mix yourself then divide by 4 for individual serving.

Combine each full recipe of soup with 4 cups of heated broth or water and simmer until fully dissolved and thickened.

Creamy Asparagus Soup (18g soup mix per cup of liquid)
¼ c nonfat milk solids
1/3 c asparagus powder
¼ c potato powder
¼ tsp pd onion
¼ tsp garlic pd
¼ tsp Italian seasoning
Salt and pepper to taste

Broccoli Cheddar Soup (33 grams soup mix per cup of liquid)
¼ c nonfat milk solids
1/3 c broccoli powder
¼ c potato powder
1/3 c cheese pd
1 T powdered carrot pd
¼ tsp pd onion
¼ tsp pepper
¼ tsp salt
Pinch smoked paprika
Pinch dry mustard

Tomato Celery Soup (26 grams soup mix per cup of liquid)
¼ c nonfat milk solids
¼ c potato powder
1/3 c. tomato powder
1 T celery powder
1 tsp celery seed
½ tsp dried garlic chip/powder
¼ tsp each salt and pepper

Beet Velvet Soup (20 grams soup mix per cup of liquid)
¼ c nonfat milk solids
¼ c potato powder
1/3 c. beet powder
½ tsp dried garlic chip/powder
½ tsp pd ginger
Salt and pepper to taste

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